{"id":2573,"date":"2011-10-26T21:09:29","date_gmt":"2011-10-26T21:09:29","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2573"},"modified":"2018-03-15T16:33:57","modified_gmt":"2018-03-16T00:33:57","slug":"barrel-aged-cocktail-jbt-blue","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/barrel-aged-cocktail-jbt-blue\/","title":{"rendered":"Barrel-aged cocktail: JBT Blue?!"},"content":{"rendered":"<div>\n<p><a style=\"float: right;\" href=\"http:\/\/nozama.typepad.com\/.a\/6a00e54ed05fc288330153929a9a1c970b-pi\"><img loading=\"lazy\" style=\"margin: 0px 0px 5px 5px;\" title=\"JBT Blue\" src=\"http:\/\/nozama.typepad.com\/.a\/6a00e54ed05fc288330153929a9a1c970b-250wi\" alt=\"JBT Blue\" width=\"194\" height=\"154\" \/><\/a>From  wines to beers as well as spirits, barrel-ageing is a wonderful process  that adds subtle hints of flavor to an already wonderful complex notes.  But barrel-ageing a cocktail? It can be done! Trend setting mixologists  and bartenders, such as Portland&#8217;s <a title=\"Jeffrey Morgenthaler\" href=\"http:\/\/www.nytimes.com\/2010\/12\/29\/dining\/29aged.html\" target=\"_self\">Jeffery Morgenthaler<\/a>, have been experimenting with aged cocktails with some faboo results!<\/p>\n<p>On this week&#8217;s video of <a href=\"http:\/\/smallscreennetwork.com\/liquidkitchen\/\">Kathy Casey&#8217;s Liquid Kitchen<\/a>\u2122, I make a <a title=\"JBT Blue\" href=\"http:\/\/smallscreennetwork.com\/video\/655\/liquid_kitchen_jbt_barrel_aged\/\" target=\"_self\">JBT Blue<\/a>!  This is a spirit-forward cocktail recipe that combines bourbon, silver  tequila, triple sec, red vermouth and Campari. Poured into a barrel,  this cocktail is aged for about three weeks. Once aged to my liking, I  pour enough for one cocktail, stir with ice and garnish with a  maraschino cherry!<\/p>\n<p>Cheers! -Kathy<\/p>\n<p>***Curious about barrel-aging your own cocktails? Check out <a title=\"Woodinville Whiskey Company\" href=\"http:\/\/www.woodinvillewhiskeyco.com\/products\/\" target=\"_self\">Woodinville Whiskey Company<\/a> for their stock on small or large barrels!<\/div>\n","protected":false},"excerpt":{"rendered":"<p>From wines to beers as well as spirits, barrel-ageing is a wonderful process that adds subtle hints of flavor to an already wonderful complex notes. But barrel-ageing a cocktail? It can be done! Trend setting mixologists and bartenders, such as Portland&#8217;s Jeffery Morgenthaler, have been experimenting with aged cocktails with some faboo results! On this [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1348,3,11748,15,20,1,4],"tags":[895,4690,4688,2931,1886,411,1058,444,651,11448,3029,548,4689,4686,4685,324,1775,3704,1251,2387,1400,1292,2474,11469,2472,4691,1055,84,1215,1603,1025,4687],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kathycasey.com\/blog\/barrel-aged-cocktail-jbt-blue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barrel-aged cocktail: JBT Blue?! - Dishing with Kathy Casey\" \/>\n<meta property=\"og:description\" content=\"From wines to beers as well as spirits, barrel-ageing is a wonderful process that adds subtle hints of flavor to an already wonderful complex notes. But barrel-ageing a cocktail? It can be done! Trend setting mixologists and bartenders, such as Portland&#8217;s Jeffery Morgenthaler, have been experimenting with aged cocktails with some faboo results! 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